Persephone Bakery Opening Downtown Cafe


Persephone's Bread PuddingDowntown Jackson is going to get a little bit sweeter this spring when Persephone Bakery opens a retail location and cafe on Broadway.

The husband and wife team of Ali and Kevin Cohane told Dishing on Wednesday they’ll be taking over the spot now occupied by Jackson Hole Roasters on Feb. 1. They hope to open the retail location and cafe in March. They’ll continue to operate their bakery south of town, too.

Persephone will serve an expanded line of pastry items now found at the farmers market, including croissants, coffee cakes, assorted breads, cupcakes and macarons. They’ll have a small, curated breakfast and lunch menu with items that change seasonally. (Think maybe brioche French toast and soups, salads and sandwiches.)

“We’re hoping to keep it kind of rustic and with high-quality ingredients,” Ali Cohane said.

Persephone Bread PuddingPersephone will serve Intelligentsia Coffee, a company the Cohanes formed a relationship with while living in Chicago.

Cohane said the plan since launching Persephone in 2011 has been to open a retail location. But with rents being high and town regulations, coupled with a need for enough space, it was hard to find the right home. With Jackson Hole Roasters looking to move elsewhere, Cohane says it was the perfect opportunity.

“I think they were looking for a bigger space to move into so they could focus on roasting,” she said. (Dishing couldn’t reach anyone at JH Roasters for comment Wednesday.)

The couple has assembled a small team to help with their new space. That includes architect Nona Yehia with E/Ye Designs (they have to install a kitchen in the building) and Christian Burch and MADE owner John Frechette, who together run a side business decorating homes with vintage and antique finds.

The only major structural change will be the kitchen. Otherwise, Persephone plans to keep the two small rooms and the summertime deck.

“We really want to focus on fresh, day-of items,” Cohane said. “So no matter when you come in, you know you are going to get something fresh and delicious.”


About Author

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.

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